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Instructions |
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First, convert the English measures to your preferred units
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Then, butter two x 20cm cake pans and line with wax paper.
In a large bowl beat all the cake ingredients until a smooth, soft batter.
Divide the mixture evenly between the pans, smooth the surface
with a spatula and bake for 20 minutes until golden and the cake
springs back when pressed.
Turn onto a rack to cool completely.
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Filling- beat the butter until smooth and gradually beat in the icing
sugar and the vanilla extract.
Spread the butter cream over the bottom sponge, then the jam and place the second sponge
on top.
Dust with icing sugar--or whatever. Keep in an airtight container.
Eat within 2 days.
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Rowan made her first Victoria sponge for a William-and-Kate wedding street party in
Buckingham, hence the patriotic colours of the decoration. It was a big hit by all accounts.
Note- She learned everything she knows about baking from her mother-not!
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Originally Submitted
12/29/2012
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